Neapolitan Bundt Cake

I’m bumping this old recipe up for my friend Shirley because it’s a Neapolitan Bundt Cake kind of day. It’s surprisingly good

neopolitan-bundt-cake.jpg

I believe this is an old Bake-Off recipe, but am still researching to find out whether that is true.  Update:  The size of cake mix has been reduced, therefore this recipe probably needs some adjustments.

 

Neapolitan Bundt Cake
 
Prep time
Cook time
Total time
 
Neapolitan Bundt Cake is a fun Bundt, but now that cake mix sizes have been adjusted, the recipe might also need some adjusting. One thing that might work is buying two boxes of cake mix and weighing out just enough of the second box so that you have a total of 18.25 oz.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 12
Ingredients
  • 1 (8 ounce) package cream cheese, softened
  • 4 large eggs, room temp
  • 1 (18 1/4 ounce) package white cake mix (see note)
  • 3/4 cup milk
  • 3/4 cup double chocolate-flavor Nestle Nesquik powder
  • 3/4 cup strawberry-flavor Nestle Nesquik powder
  • Powdered sugar for dusting
Instructions
  1. Preheat oven to 350 degrees F and spray a 10 inch Bundt pan with flour-added cooking spray.
  2. Beat cream cheese and eggs in large mixing bowl until smooth. On low speed or by hand, stir cake mix and milk into batter alternately. When mixed, beat on high speed for two minutes scraping sides of bowl.
  3. Remove 2 cups batter and place in separate bowl; stir in chocolate Nesquik.
  4. Remove 2 cups white cake batter and place in separate bowl; stir in strawberry Nesquik.
  5. Spoon strawberry batter into prepared pan; tap pan on counter lightly. Spoon white batter over strawberry batter covering it completely, and then spoon chocolate batter over white batter.
  6. Bake on center oven rack for 55 to 65 minutes or until wooden pick inserted into cake comes out clean. Cool in pan on wire rack for 45 minutes. Loosen edges with butter knife if needed; invert onto wire rack to cool completely. Sprinkle with powdered sugar.
Notes
This recipe was developed back when cake mix came in 18.25 oz boxes. These days the standard size is between 15 and 16.25 oz, therefore the ratios are off.

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Comments

  1. T. Martin says

    Hi Anna,

    Second the thumbs up on the new blog layout…

    Speaking of which, it may be a quirk of the new design but why didn’t the recipe show up with this bumped post?

  2. says

    Dawn, you can definitely taste the strawberry.

    Taneka, the reason the recipe didn’t show up is because it’s a link to Recipezaar where I found it. I guess one problem here is that links are hard to see. I’ll fix that soon. I might also re-write the recipe and put it in the body of the post.

    Debbi, no. I didn’t think it would be that great. It was very good.

  3. says

    This cake looks so moist! For some reason, I always have better luck with Bundt cakes than with a regular sheet cake. I love the Strawberry Nesquik in the recipe. Bookmarking now!

  4. Judy says

    I still have the original Pillsbury Best Bundt Recipes booklet that sold for 99 cents at the checkout stand in the supermarket in 1974. This is my favorite recipe, but I have doubled the cream cheese to 16 oz. for a moister cake. I also add a chocolate glaze in lieu of powdered sugar. Another variation would be to add chopped cherries in pink part. Wonderful recipes in this book but some have to be modified as powdered frosting mix hasn’t been sold in years!

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